Willy's Mexicana Grill
Last inspected: Apr 21, 2026
90
Score
The health department has logged five inspections at Willy's Mexicana Grill, the earliest from 2024. The most recent report on file is from Apr 21, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent visits have produced comparable findings, with counts hovering near two violations per visit.
When inspectors have written things up, “utensils, equipment and linens” has been the most frequent reason, cited two times.
Willy's Mexicana Grill scores about where you'd expect for a Hapeville restaurant. Taken together, the history is a positive one.
5
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 21, 2026
Routine
2 minor violations. 1 corrected on site.
View 2 violations
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed wetstacking of metal trays in clean storage. PIC restacked trays. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food;
511-6-1.05(10)(a)
12B - personal cleanliness
Inspector notes: Observed employee wearing a watch while food prepping. 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.
511-6-1.03(5)(g)
90
Nov 20, 2025
Routine
1 major violation. 1 minor violation. 2 corrected on site.
View 2 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed failure to maintain food contact surfaces clean to sight and touch Observed the roof of the ice machine with blackish build up. PIC had the unit cleaned
511-6-1.05(7)(a)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed failure to allow adequate air drying prior to storage. Shall be air-dried or used after adequate draining before contact with food PIC restacked containers
511-6-1.05(10)(a)
86
May 14, 2025
Routine
1 critical violation. 1 minor violation. 2 corrected on site.
View 2 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed grilled chicken and beef hot holding in the steam table in the main kitchen at 110 & 117 F. COS: Employee reheated the grilled chicken and beef to at least 165 F or higher. 11-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P
511-6-1.04(6)(f)
10D - food properly labeled; original container
(corrected on site)
Inspector notes: Observed no common name labels on the seasonings in the Howlin’ Willy area. COS: Employee labeled seasonings with common names. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.
511-6-1.04(4)(d)
82
Aug 20, 2024
Routine
2 minor violations. 1 corrected on site.
View 2 violations
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed a container of tortilla chips uncovered in main kitchen. COS: PIC covered tortilla chips. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;
511-6-1.04(4)(c)
14A - in-use utensils: properly stored
Inspector notes: Observed in-utensils at the grill not stored in hot water (135 F or higher) in between uses. CA: Advised PIC to store in-use utensils in hot water in between uses. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensi...
511-6-1.04(4)(k)
90
Feb 19, 2024
Routine
1 major violation. 3 minor violations. 2 corrected on site.
View 4 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed an employee washing dishes and the sanitizer concentration was at 0ppm. COS- sanitizer was remade to 200ppm quats. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature...
511-6-1.05(6)(n)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed a knife stored in between the equipment. COS- knife was moved to clean surface. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equ...
511-6-1.04(4)(k)
15C - nonfood-contact surfaces clean
Inspector notes: Observed grease buildup on the walls in the front food service. Observed shelves and equipment unclean throughout the main kitchen unclean. CA- all nonfood contact surfaces of equipment shall be kept clean. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
511-6-1.05(7)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed ceiling tiles and vents with dust buildup. CA- physical facilities shall be kept clean. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
511-6-1.07(5)(a)
78
Frequently Asked Questions
When was Willy's Mexicana Grill last inspected?
The most recent health inspection at Willy's Mexicana Grill on file is from Apr 21, 2026. The public record contains five inspections in total.
What is the most common violation at Willy's Mexicana Grill?
Across the inspection record, “utensils, equipment and linens” has been cited two times, more than any other issue at Willy's Mexicana Grill.
How does Willy's Mexicana Grill compare to other restaurants in Hapeville?
Willy's Mexicana Grill most recently scored 90 out of 100, which is about the same as the Hapeville average of 89.
Has Willy's Mexicana Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Willy's Mexicana Grill have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Willy's Mexicana Grill means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Willy's Mexicana Grill inspected?
Based on the inspection history on file, Willy's Mexicana Grill is inspected around two times per year on average.
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